Dr. Ortega’s laboratory is focused on parasites that have been associated with food and water borne outbreaks. Because of current practices in the production and processing of food products, there is a need for studies aimed at the dynamics of disease transmission.

Detection assays that are sensitive and specific for human and animal pathogenic parasites in food products are being evaluated, as well as biological and environmental samples. We focus on the testing, development, and evaluation of methodologies for parasite inactivation in food products, and the study of risk factors associated with parasitic foodborne transmission.

Our goal is the development of safer produce and food products. The parasites currently being studied in this laboratory include Cryptosporidium parvum, Giardia lamblia, Cyclospora cayetanensis, Toxoplasma gondii, and Neospora. Since the U.S. imports a large amount of fresh produce and some of this has been implicated in foodborne outbreaks, it was necessary and logical to initiate a training program where scientists from different institutions could become familiar with these parasites. For this two strategies have been initiated: 1) a training program for international scientists and 2) informing the scientific community of the importance of food parasitology as an integral part of food safety. Additionally epidemiological studies on diarrheal illness in children in Peru are being developed, particularly looking at risk factors and environmental conditions that favor the presence and survival of these parasites.

AESC 4960, Undergraduate Research. This course offers students the opportunity to participate in a research project while learning microbiological, immunological, and molecular techniques. The course is intended primarily for science majors.

FDST 4800, Special Problems in Food Sciences. This undergraduate course covers foodborne parasites, from the disease, basic biology, and mechanisms of transmission to the specific detection methods in hosts and environmental samples. The understanding of the epidemiology of these diseases and outbreak investigations is also addressed.

FYOS 1001, Foodborne Pathogens: Foods and Public Health. Fall 2016. Students will learn about microorganisms, with a focus on pathogenic organisms that cause illness in humans. We will talk about bacteria, viruses, and particularly parasites. We will also discuss the epidemiology, detection, and control of these pathogens. Students will be taught the basics of food microbiology and the diseases associated with them. At the conclusion of the class, students will have a better understanding of these microorganisms and their importance in food sciences, human and veterinary medicine, and public health.

Partnerships

Dr. Ortega is also working with the Florida Integrated Food Safety Center of Excellence, one of the six CDC CoEs in the US. The overall purpose of the CoEs is to serve as resources for local, state, and federal public health professionals to respond to food borne illness outbreaks.